135 g (4 3/4 oz) packet tangerine or orange jelly, cubed
125 ml (4 fl oz) boiling water
425 g (15 oz) can semolina pudding
125 ml (4 fl oz) boiling water
425 g (15 oz) can semolina pudding
To decorate
about 4 tablespoons desiccated coconut
300 g (11 oz) can mandarin orange segments, drained
'leaves' of angelica
300 g (11 oz) can mandarin orange segments, drained
'leaves' of angelica
method
1. Rinse out four 150 ml (1/4 pint) moulds with cold water.
2. Place the jelly in a small pan with the boiling water and stir over very low heat until the jelly is dissolved. Remove from the heat and cool for about 5 minutes.
3. Using a fork or balloon whisk, beat the semolina pudding into the jelly until evenly blended. Divide the mixture between the prepared moulds, cover with cling film and refrigerate for 1 - 2 hours, until set.
4. Unmould the jellies, one at a time: run a round-bladed knife around the sides of the jelly to loosen it. Dip the base of the mould in a bowl of hot water for 2 - 3 seconds, then invert a dampened dessert plate on top. Hold the mould and plate firmly and invert them, giving a sharp shake halfway round. Lift off the mould.
5. Sprinkle the coconut over the jellies, covering the tops and as much of the sides as possible. Using the tip of a round-bladed knife, lift the loose coconut from the plates and gently press it on to the sides of the jellies.
6. Arrange mandarin orange segments on the top and around the base of each jelly, then decorate with 'leaves' of angelica. Serve at once, or refrigerate for up to 2 hours.
2. Place the jelly in a small pan with the boiling water and stir over very low heat until the jelly is dissolved. Remove from the heat and cool for about 5 minutes.
3. Using a fork or balloon whisk, beat the semolina pudding into the jelly until evenly blended. Divide the mixture between the prepared moulds, cover with cling film and refrigerate for 1 - 2 hours, until set.
4. Unmould the jellies, one at a time: run a round-bladed knife around the sides of the jelly to loosen it. Dip the base of the mould in a bowl of hot water for 2 - 3 seconds, then invert a dampened dessert plate on top. Hold the mould and plate firmly and invert them, giving a sharp shake halfway round. Lift off the mould.
5. Sprinkle the coconut over the jellies, covering the tops and as much of the sides as possible. Using the tip of a round-bladed knife, lift the loose coconut from the plates and gently press it on to the sides of the jellies.
6. Arrange mandarin orange segments on the top and around the base of each jelly, then decorate with 'leaves' of angelica. Serve at once, or refrigerate for up to 2 hours.
serving amount
serves 4
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